Vascular diseases such as atherosclerosis, stroke or myocardial infarction are a significant public health problem worldwide. Attempts to prevent vascular diseases often imply modifications and improvement of causative risk factors such as high blood pressure, obesity, an unfavorable profile of blood lipids or insulin resistance. In addition to numerous preventive and therapeutic drug regimens, there has been increased focus on identifying dietary compounds that may contribute to cardiovascular health in recent years. Food-derived bioactive peptides represent one such source of health-enhancing components. They can be released during gastrointestinal digestion or food processing from a multitude of plant and animal proteins, especially milk, soy or fish proteins. Biologically active peptides are considered to promote diverse activities, including opiate-like, mineral binding, immunomodulatory, antimicrobial, antioxidant, antithrombotic, hypocholesterolemic and antihypertensive actions. By modulating and improving physiological functions, bioactive peptides may provide new therapeutic applications for the prevention or treatment of chronic diseases. As components of functional foods or nutraceuticals with certain health claims, bioactive peptides are of commercial interest as well. The current review centers on bioactive peptides with properties relevant to cardiovascular health.

The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease

https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1880&context=ans_pubs

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review

Composition and Extraction of Egg Components.- Composition and Structure of Hen Egg Yolk.- Low-density Lipoproteins (LDL) or Lipovitellenin Fraction.- High-density Lipoproteins (HDL) or Lipovitellin Fraction.- Phosvitin.- Livetin Fractions (IgY).- Lysozyme.- Ovotransferrin.- Ovalbumin and Gene-Related Proteins.- Ovomucin.- Riboflavin-Binding Protein (Flavoprotein).- Avidin.- Proteases.- Antiproteases.- Minor Proteins.- Structure and Formation of the Eggshell.- Eggshell Matrix Proteins.- Function of Eggshell Matrix Proteins.- Use of Egg Compounds for Human Nutrition.- Nutritional Evaluation of Egg Compounds.- Concepts of Hypoallergenicity.- Egg Enrichment in Omega-3 Fatty Acids.- Enrichment in Vitamins.- Enrichment in Selenium and Other Trace Elements.- Use of Eggs for Human/Animal Health and Biotechnology.- Compounds with Antibacterial Activity.- Egg-Protein-Derived Peptides with Antihypertensive Activity.- Use of IgY Antibodies in Human and Veterinary Medicine.- Egg Compounds with Antioxidant and Mineral Binding Properties.- Use of Lecithin and Lecithin Fractions.- Extraction of Several Egg Compounds at a Pilot Scale.- Use of Egg Compounds for Cosmetics and Pharmaceutics.- Use of Egg Compounds for Cryoprotection of Spermatozoa.- Egg-Protein-Based Films and Coatings.- Magnetic Particles for Egg Research.- Avidin-Biotin Technology.

http://www.agrifs.ir/sites/default/files/5Bioactive%20Egg%20Compounds.pdf

Bioactive egg compounds

This work is a literature overview on angiotensin-converting enzyme (ACE) inhibitory/antihypertensive peptides in food protein sources. The following aspects related to peptides with the above-mentioned bioactivity are discussed: (i) mechanism of action of ACE, (ii) the structural character of ACE inhibitors/antihypertensive peptide sequences determined by different methods, including quantitative structure-activity relationship studies, (iii) their food sources, (iv) absorption of peptides, (v) in vitro and in vivo approaches involved in the production and potential release of peptide ACE inhibitors as well as in silico methods applied in research concerning peptides.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12051

Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction

Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species.

https://www.mdpi.com/2072-6643/11/3/684/pdf

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health.

The avian egg is an important source of nutrients, containing all of the proteins, lipids, vitamins, minerals, and growth factors required by the developing embryo, as well as a number of defense factors to protect against bacterial and viral infection. Moreover, eggs are now understood to contain substances with biological functions beyond basic nutrition, and extensive research has been undertaken to identify and characterize these biologically active components. This review mainly focused on biological activities of proteins and peptides derived from egg components. Several biological activities have now been associated with egg components, including novel antimicrobial activities, antiadhesive properties, immunomodulatory, anticancer, and antihypertensive activities, antioxidant properties, protease inhibitors, nutrient bioavailability, and functional lipids, highlighting the importance of egg and egg components in human health and in disease prevention and treatment. Continued research to identify new and existing biological functions of hen egg components will help to define new methods to further improve the value of eggs as a source of numerous biologically active compounds with specific benefits for human and animal health and secure their role in the therapy and prevention of chronic and infectious disease.

Advances in the value of eggs and egg components for human health.

Nutrition in the 20th century is examined with respect to changes in the American diet due to changes in the economy and evolution from an agrarian to an industrialized society. The American farm family diet from two regions of the United States during the 1930s is studied on the basis of overall availability of food commodities. A discussion of the diet staples and differences in farm family health is presented and related to nutritional deficiencies. Beginning in the 1920s through the early 1930s dietary deficiencies became a major focus of public health officials in the United States. Identification of the cause of these human nutritional deficiencies prompted significant research by government agencies such as the U.S. Department of Agriculture, Food and Drug Administration, and National Institutes of Health. Medical schools, universities, pharmaceutical corporations, and private institutions directed their resources into basic chemical research and clinical trials to assess the role of vitamins, minerals, proteins, lipids, carbohydrates, and nutrients for improving human health and nutrition. Chemists played an important role in the discovery of vitamins, minerals, and essential nutrients, validating the efficacy through tedious clinical trials. They developed synthetic vitamins affording food manufacturers and pharmaceutical companies the opportunity to capitalize upon fortifying foods for consumers. The American chemist was also responsible for the development of commodities to maximize crop yield through pesticides and fertilizers.

Marshall Phillips

Papers

Advances in the value of eggs and egg components for human health.

Nutrition and food commodities in the 20th century.

Introduction to Liener Symposium, “Biological Processes and Their Control”